Whether you pair it with fruit for breakfast or spoon it over curry for dinner, yoghurt presents greater than a creamy texture.

Packed with vitamins and minerals, the meals can type part of a healthy diet.

However, new research, printed within the journal Frontiers in Nutrition titled Food of the Future: Meat and Dairy Alternatives, discovered that one kind appears to be particularly wholesome.

If you’re a fan of basic Greek yoghurt, the analysis may immediate you to change issues up.

The new examine instructed that almond milk yoghurt is best for you than its dairy counterpart.

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The analysis workforce discovered that almond milk yoghurt packs a larger dietary punch.

Research assistant, Astrid D’Andrea, stated: "Plant-based yoghurts overall have less total sugar, less sodium and more fibre than dairy, but they have less protein, calcium and potassium than dairy yoghurt.

“But when looking at the overall nutrient density, comparing dairy yoghurt to plant-based yoghurt, with the nutrients that we looked at, almond yoghurt has a significantly higher nutrient density than dairy yoghurt and all other plant-based yoghurts.”

The team arrived at their findings by looking at products launched over a five-year period and comparing 612 plant-based and dairy yoghurts.

Out of the 612 options analysed, 159 were full-fat dairy, 303 were low-fat and non-fat dairy, 61 were coconut, 44 were almond, 30 were cashew and 15 were oat.

The researchers used the Nutrient Rich Foods (NRF) Index, which assigns scores based on the nutrient density of foods.

D’Andrea said: “This allowed us to compare the nutritional density of the yoghurts based on nutrients to encourage such as protein, fibre, calcium, iron, potassium and vitamin D, and nutrients to limit such as saturated fat, total sugar and salt."

Oat milk yoghurt additionally ranked higher than regular milk yoghurt, whereas cow's milk beat cashew and coconut varieties.

Based on the NRF rating, the yoghurts scored from the very best to lowest on this order: almond, oat, low-fat and non-fat dairy, full-fat dairy, cashew and coconut.

The analysis workforce attributed the excessive scores of almond and oat yoghurts to their low ranges of whole sugar, sodium and saturated fats.

All of those elements can pave the way in which to health issues, starting from high blood pressure to high cholesterol.

However, the workforce added that additional analysis is warranted, primarily based on their findings that recommend a solution to maximise the vitamin and useful traits of yoghurt by mixing plant and dairy.